Vegan Kosher Pareve Parmesan Cheese Recipes

VEGAN CASHEW PARMESAN

Vegan Cashew Parmesan image

This dairy-free cashew parmesan requires just four ingredients and blends together in a matter of seconds. Substitute it wherever you'd normally use grated parmesan cheese.

Provided by The Pesky Vegan

Time 5m

Number Of Ingredients 4

Ingredients

¾ cup (100 g) unsalted cashews
3 tablespoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon salt

Steps:

Place all the ingredients in a food processor or blender and use short pulses until you have a fine, powdery crumble. Note: If using a blender, be careful not to overdo it. Blenders are powerful and can quickly turn the cashews into a clumpy paste. Depending on the blender, you may only need a few one-second pulses.
Enjoy sprinkled over pizza, risotto, or pasta dishes such as spaghetti all'arrabbiata or tomato tahini pasta (see my full list of vegan pasta recipes for more inspiration).

Nutrition Facts : Calories 74 kcal, Carbohydrate 5 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 98 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HOW TO MAKE VEGAN PARMESAN CHEESE

How To Make Vegan Parmesan Cheese image

Easy, 4-ingredient vegan parmesan cheese that's perfect on top of pastas, pizza, and anywhere you'd usually use parmesan cheese!

Provided by Minimalist Baker

Categories Cheese Vegan

Time 5m

Number Of Ingredients 4

Ingredients

3/4 cup raw cashews
3 Tbsp nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder

Steps:

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins. It's also a great addition to vegan meatballs and can be converted into mexican cheese 3 ways!

Nutrition Facts : ServingSize 1 tablespoon, Calories 44 kcal, Carbohydrate 3 g, Protein 1.8 g, Fat 3 g, SaturatedFat 0.6 g, Sodium 92 mg, Fiber 0.7 g

BEST VEGAN PARMESAN CHEESE RECIPE!

Best Vegan Parmesan Cheese Recipe! image

You'll love my vegan substitute for real parmesan cheese! 6 ingredients and five minutes to make the BEST Vegan Parmesan Cheese Recipe! Easy, cheesy and tasty!

Provided by Verna

Categories Sauces & Dressings

Time 5m

Number Of Ingredients 6

Ingredients

3/4 cup raw cashews
1/4 cup sunflower seeds, roasted and salted (I buy mine roasted and salted)
1/3 cup nutritional yeast
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon salt

Steps:

Add all the ingredients to your food processor: raw cashews, nutritional yeast, sunflower seeds, and seasonings. Process until it has a fine mealy texture (much like parmesan), which takes no time at all. That's it! Enjoy!
Wonderful sprinkled on so many things like popcorn, vegan mac and cheese, bolognese, spaghetti and meat balls, mushroom and spinach pasta, tofu scramble, soups, mashed potatoes, caesar salad, fettuccini alfredo, to name a few!

Nutrition Facts : ServingSize 1, Calories 77 calories, Sugar 0.6 g, Sodium 69.6 mg, Fat 5.7 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 4.2 g, Fiber 1 g, Protein 3.1 g, Cholesterol 0 mg

VEGAN (KOSHER PAREVE) "PARMESAN CHEESE"

Vegan (Kosher Pareve)

A good umami-rich solution for people who can't eat cheese or can't mix meat and milk. I especially use it for making meatballs, but it's a great topping for thickening and flavoring any pasta sauce. I found this on the kosher blog.

Provided by Adina Cappell

Categories Vegan

Time 5m

Yield 2/3 cup

Number Of Ingredients 4

Ingredients

1/2 cup almond flour, blanched almonds or 1/2 cup well ground blanched almond
2 tablespoons Red Star nutritional yeast
2 teaspoons chickpea miso (Miso Master brand is certified by the Atlanta Kashruth Commission)
1/4 teaspoon salt

Steps:

Blend all ingredients well in a food processor.

Nutrition Facts : Calories 33, Fat 1, SaturatedFat 0.2, Sodium 1490.2, Carbohydrate 4.4, Fiber 0.9, Sugar 1, Protein 1.9

HOW-DO-I-LOVE-THEE VEGAN CHEESE

How-Do-I-Love-Thee Vegan Cheese image

I can't quite think of the proper adjective for this cheeze recipe... it's wonderful mixed into calzones, dolloped on pizzas, baked on enchiladas. Did I mention it also makes terrific vegan cheese fries? Try it! (Thank you, John Robbins- from May All Be Fed.)

Provided by White Rose Child

Categories Spreads

Time 5m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb firm tofu, crumbled
1/3 cup lemon juice
1/3 cup nutritional yeast flakes
1/3 cup tahini
3 tablespoons tamari
3 -4 tablespoons water
1 teaspoon dried basil
1/4 teaspoon turmeric
1 -2 garlic clove, minced
1/8-1/4 teaspoon black pepper

Steps:

Simply combine all ingredients in a food processor and blend until smooth.
This works well if halved, but it'll also keep for at least 4-5 days refrigerated.
I'll be updating with specific ways to use this super, versatile vegan cheese!

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